Photo of One-pot curry-spiced rice by WW

One-pot curry-spiced rice

Points® value
Total Time
30 min
2 min
28 min
Makes Meat-free Monday even easier to pull off with this all-in-one vegetarian dish. It’s so tasty and filling, everyone’s sure to love it


Calorie controlled cooking spray

4 spray(s)

Curry paste

1 tablespoon(s), tikka masala

Brown basmati rice, dry

280 g, rinsed under cold running water

Cauliflower, Raw

350 g

Chickpeas, cooked

1 can(s), large, drained

Vegetable stock cube

1 cube(s), to make 650ml stock

Coriander, fresh

2 tablespoon(s), to serve


1 medium, cut into wedges, to serve


  1. Mist a large nonstick pan with cooking spray and fry the curry paste over a medium heat for 1 minute. Add the rice, cauliflower and chickpeas, then stir to combine.
  2. Pour in the hot vegetable stock, stir well, then bring the mixture to a boil. Reduce the heat, cover and simmer for 20 minutes. Remove from the heat and let stand, covered, for 5 minutes, until the liquid is completely absorbed and the cauliflower and rice are tender.
  3. Divide the rice between bowls, scatter over the coriander and serve with the lime wedges on the side.


Scatter 1 tbsp toasted flaked almonds over each serving, if you like.